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Oregano and Cranberry Sausage Burger

Oregano and Cranberry Sausage Burger

with Wedges and Rocket Salad

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Start the festivities early with some quintessential Christmas flavours! This Oregano and Cranberry Sausage Burger is bursting full of flavours and makes the perfect dinner night option from HelloFresh. Cook up a fresh start!

Allergens:Cereals containing glutenEggSoyaMilkSulphites

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time40 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

450 grams


2 unit(s)

Seeded Burger Bun

(ContainsCereals containing gluten, Egg, Soya)

1 unit(s)


30 grams

Dried Cranberries

30 grams

Mature Cheddar Cheese


1 sachet

Balsamic Vinegar


225 grams

Pork and Oregano Sausage Meat


40 grams


1 pot(s)

Apple Chutney

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3373 kJ
Energy (kcal)806 kcal
Fat29.0 g
of which saturates13.0 g
Carbohydrate105 g
of which sugars24.0 g
Protein30 g
Salt2.4 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Cutting board
Baking Tray
Frying Pan
Medium Bowl
Mixing Bowl
Instructionsarrow up iconarrow up icon
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Preheat your oven to 200°C. Chop the potatoes into 2cm wide wedges (no need to peel). Pop the wedges onto a large baking tray. Drizzle with oil, season with salt and pepper then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary. When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn halfway through.


Meanwhile, halve, peel and thinly slice the onion. Heat a drizzle of oil in a large frying pan on medium-high heat. Once hot, add the onion and stir-fry until soft and golden, 6-8 mins, then remove the pan from the heat. Meanwhile, roughly chop the cranberries and finely grate the cheese. Put the balsamic vinegar into a medium bowl, add a drizzle of olive oil and season with salt and pepper. Set aside.


Put the sausage meat and dried cranberries into another large mixing bowl, then add half the onion once it's cooked. Put the remaining onion in another small bowl and set aside. Set the pan aside for later. Season the sausage meat with salt and pepper. Mix with your hands until well combined. Roll the sausage meat into even-sized balls, then shape into 1cm thick burgers (1 per person). IMPORTANT: Wash your hands and equipment after handling raw meat.


Pop your frying pan back on medium-high heat with a drizzle of oil. When hot, lay in the burgers. Cook for 13-16 mins. Carefully turn them two or three times to stop them burning (although you do want them nicely browned). IMPORTANT: The burgers are cooked when they are no longer pink in the middle.


When the burgers are cooked, remove the pan from the heat. Divide the remaining onion between the tops of the burgers, followed by the grated cheese. Add a splash of water to the pan and place a lid on the pan (or wrap tightly in foil). Pop the pan back on the heat, reduce the heat to low and leave the cheese to melt, 2-4 mins. Just before the wedges are ready, pop the burger buns on the middle shelf of your oven to warm through, 2-3 mins.


When everything is ready, add the rocket to the bowl of balsamic dressing and toss to coat. Spread a little apple chutney on the warmed bun bases, then top with the burgers and the bun lids. Serve with the wedges and salad alongside. Enjoy!